Late Night [Leftovers] Dinner: White Ragu Rigatoni.

Once again i got in from work to an empty house and wanted to rustle something up pretty hassle-free.

I had leftover pasta dough, but I didn’t want to roll it out for tagliatelle again, so you’re getting another use case for last week’s white ragu that was quite popular here. I used to Di Martino Rigatoni, which i think is a pretty good dried shape for hearty meat sauces.

I just squeezed it out of its vac bag, added some butter and fresh herbs, and tossed the pasta through it when cooked.

I finished with a different olive oil that actually could stand up to the dish this time, the red bottle from Citizens of Soil which is a Valencia olive oil. It’s got a distinct tomato and red pepper flavour that is nice with meat sauce.

I added Parmesan after the photo.

Please excuse the sausage fingers jump scare in the next slide. In the other thread someone asked how much sauce my original recipe yielded so I snapped a photo of how much I had leftover.

This also shows how I vac and freeze all my portions where possible.

Also polished off the white Rioja, which was a great pairing. (And had a Paloma whilst cooking).